One of the laboratory tests we provide at Lococo Wellness Clinic is checking for an individual's food sensitivities. Although at the beginning, the process of eliminating certain foods can seem daunting, all of our patients have told us what a difference it makes in their lives once they begin to eliminate their specific sensitivities. Many patients have asked us for substitutions for commonly used ingredients in cooking and baking, and we have complied all of them into one easy to read table. Just look down the column on the left for what the recipe calls for, and on the right, you will find an allergy substitution for that ingredient.

If you are struggling with one of your substitutions, and you do not see it on the list, leave a comment and we will be happy to find a substitution that is right for you!

Baking substitutions

Milk - 1 cup

Soy milk – 1 cup

Almond Milk – 1cup

Coconut milk – 1 cup

Brown rice milk - 1 cup

Oat milk – 1 cup

Heavy cream – 1 cup

Fatty coconut milk – 1 cup

Coconut cream – 1 cup

Sweetened Condensed Milk

Simmer any quantity of soy or rice milk in a pan until it reduced by 60% to get evaporated milk.

Approximately 3 cups of rice or soy milk will leave 1 cup of evaporated milk left at the end.

For sweetened condensed milk, mix one cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Cool. It will yield 1-1/2 cups of evaporated milk substitute. It will keep in the refrigerator for several days.